Sun, Aug-27-06, 16:34
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Experimenter
Posts: 25,866
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Plan: DDF
Stats: 202/185.4/179
BF:
Progress: 72%
Location: San Diego, CA
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Thai Coconut Milk Soup (This is a meal!)
This is my intrepretation of Tom Ka Kai. For some of the harder to find ingredients (Galangal root powder, lemongrass, Fish Sauce) you can order them from importfood.com.
(Makes a lot)
2 Cans of coconut milk
2 cans of chicken broth
1 can of mushrooms, or buy a box of fresh mushrooms and use that. Almost can't have too many mushrooms in this soup.
3-4 Skinless chicken breasts, cut into mouth-sized chunks.
6 T of Fish Sauce
3-4 T of lemon juice (or lime)
2 tsp of galangal root powder (You can substitute fresh ginger)
1-2 tsp of lemon grass powder
1 can of water chestnuts (Nice and crunchy)
Optional:
Sliced sweet peppers. I used half a bag of frozen green, yellow, reg mix I bought at trader joes. Makes the soup very pretty.
Dried red-pepper flakes (some like it hot)
Cayenne pepper (Some like it even hotter)
Cook the chicken bits in a big pot until they're mostly done. Dump in wet ingredients. Heat to a boil and taste. Adjust seasonings. Let it simmer for 20 minutes.
I like to dice up a fresh avocado in my soup occassionally.
Once you have all the ingredients this is so easy to make.
You can get coconut milk much cheaper at an Asian Market. You can use fresh galangal root (if you can find it, just chop it into pieces). You can also use fresh lemon grass.
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